In my backyard there is not a doubt that fall is here. We have a few very large deciduous trees and it seems as though the leaves decided to fall off all at once! I have yet to start raking them all up. I guess I'm feeling a bit overwhelmed. What do I do when I'm overwhelmed? Make something in the kitchen!
I love this soup. It is so rich yet light and goes nicely with just about any meal. It's surprisingly not too difficult to make either, unless you don't own a blender. Then that will be hard. I got this recipe from a couple sites, one being the food network. The other from a fellow blogger. Of course I always do a bit of tweaking to suit my own tastes and needs.
This recipe yields 6-8 servings and is an easy way to impress family and friends with your culinary skills. Enjoy!
Butternut Squash Soup: (gluten free, dairy free, vegan option)
1 butternut squash (about 3lbs)
1 medium yellow onion, diced
4 cups chicken stock (use vegetable stock for vegan)
1 Tablespoon olive oil
3/4 teaspoon ground nutmeg
1/2 cup coconut milk --I like to use Native Forest Organic Classic Coconut Milk, 13.5-oz. Cans (Count of 12)
1 Tablespoon salt
Cut the squash in half, remove the seeds and peel off the skin. Then cut into small cubes about 1 inch across. In a large, deep pan on medium heat saute the olive oil and onion for a few minutes. Add the squash, chicken stock and only half the salt. Cook at a low boil for about 15-20 minutes or until the squash is tender. Then remove from heat.
Carefully scoop about half of the squash mixture into a blender and puree. Pour out pureed mix into a large serving bowl or pan. Puree the other half and add to the already pureed mix. Stir in the coconut milk* (*use less coconut milk if the soup already looks thin) and slowly add the ground nutmeg and remaining salt until preferred taste.
I like to top my soup with some type of garnish like a few roasted sunflower seeds, a pinch of brown sugar or just a simple sprig of parsley.